Nepali Spicy Trout Wrapped in Banana Leaves

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 2

Description

Experience a taste of Nepal with this vibrant and flavorful Fish Poleko, a spicy grilled fish recipe traditionally wrapped in banana leaves. This dish brings together aromatic spices and tender fish, perfectly complemented by a smoky grilling process. Ideal for a unique and exotic meal, Fish Poleko is a standout dish that can be enjoyed with a side of rice pilaf and tangy tomato achar.

Ingredients

• 1 whole trout, cleaned and gutted
• 1 lemon wedge
• 1 teaspoon cumin powder
• 1 teaspoon yellow mustard seeds
• 5 dried red chilies
• 1 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 2 teaspoons Szechwan pepper
• 1 tablespoon lemon juice
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 banana leaves, oiled

Instructions

1. Prepare the Marinade:
   In a blender, combine the cumin powder, yellow mustard seeds, dried red chilies, turmeric, nutmeg, Szechwan pepper, lemon juice, garlic paste, and ginger paste. Blend until you have a smooth and fragrant marinade.

2. Prepare the Fish:
   Trim and score the trout by making deep cuts on all sides. This helps the marinade penetrate deeply and ensures even cooking.

3. Season and Marinate:
   Season the fish with salt and pepper. Generously coat the fish with the prepared marinade, making sure to rub it thoroughly into the cuts and packets you created.

4. Prepare the Grill:
   Light a grill and let the charcoal burn until it’s glowing. Add wood chips to the charcoal for a smoky flavor.

5. Prepare the Banana Leaves:
   Heat the banana leaves briefly on the grill or over a flame until they become pliable. This makes them easier to work with and enhances their flavor.

6. Wrap the Fish:
   Place the marinated trout on the prepared banana leaf. Fold the leaf over the fish, ensuring a complete closure. Secure the wrapped fish with bamboo picks or twine to keep it sealed.

7. Grill the Fish:
   Place the wrapped fish on the grill. Smoke-grill the fish for 20-30 minutes, turning it frequently to ensure even cooking and a smoky flavor.

8. Serve:
   Once the fish is cooked through, carefully unwrap the banana leaf. Serve the fish on a bed of rice pilaf, topped with tomato achar. Garnish with fresh lemon wedges for an added burst of flavor.

Enjoy your Fish Poleko, a true Nepali delight that’s perfect for impressing your family and friends with its rich flavors and unique presentation.